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I agree, and would only put it on a menu under duress, but I'm not too sure if it's particularly healthy, sorry!

I agree with you about crab, and with the lobster I was talking about in a professional capacity, just to clarify.

If you want fresh/live Cornish lobster they cost around £35 a kilo. If you want an air freighted, immature, frozen lobster popsicle with about 100g of meat, then you can go to Lidl.

The story about lobsters is that they were a bycatch - nobody wanted to eat them as they were considered a sea 'insect' . Apparently once refrigeration improved, fishmongers began selling them to naïve landlubbers, who in turn realised they tasted great with butter. They cost about £35 a kilo...

There are plenty of examples of 'peasant' food becoming gourmet littered throughout culinary history- lobster , oyster, paella to name but a few, but a ploughmans was a creation of the Cheese Marketing board or some such. I've no doubts the farm workers would have had bread and cheese for lunch...

There's nothing traditional about a ploughman's - it was created by marketing men in the 60s.